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Ingredients
- 120 g long grain white rice, rinsed
- 2 tsp sesame oil, dark (roasted)
- 2 tsp salt
- 150 g fish fillets, cut in slices (1 cm)
- 150 g squid rings
- 200 - 250 g whole prawns, deshelled
- 1 tbsp fish sauce
- 1 pinch white pepper powder, adjust to taste
- 10 fish balls (total 150 g)
- 20 g Tianjin pickled cabbage (tung choy)
- 1500 g water
- 1 sprig fresh coriander, leaves only, chopped, to garnish
- Nutrition
- per 1 portion
- Calories
- 728 kJ / 174 kcal
- Protein
- 18 g
- Carbohydrates
- 18 g
- Fat
- 2 g
- Fibre
- 0.3 g
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